Baltic Maid

Romanian Sweet Cheese and Raisin Pastries – Poale’n Brâu

Posted on | December 16, 2011 | 2 Comments

While living in Romania for several years, I grew to love the different pastries there.  Some are  quite similar and others very different to German pastries.  This pastry is a lightly sweet bun with a filling inside.  These pastries can have different fillings, from a rather hearty salty cheese filling to sweet, fruity fillings.  This recipe makes pastries with a sweet cheese filling with golden raisins.  They are delicious!

These Romanian pastries are not really difficult to make.  Folding the dough was the hardest part for me.  The pastries just didn’t want to keep their folded shape instead they wanted to come apart; but with a little practice they turned out pretty good. 


Makes 20 -25 pastries

Pastry Dough

  • 1 cup warm water
  • 1 1/2 packages active dry yeast
  • 6 cups flour
  • 1/2 cup sugar
  • 1/2 tbsp lemon zest
  • 1 cup oil
  • 2 eggs


  • 2 cups ricotta cheese
  • 1 egg
  • 1/2 cup sugar
  • 1/2 tbsp lemon zest
  • 1 cup golden raisins

Egg Wash

  • 1 egg


  • powdered sugar


Mix the warm water with the yeast and 1 tablespoon of the sugar.  Set aside for several minutes.

Sieve the flour into a large bowl.  Add the sugar, lemon zest, oil and the 2 eggs.  Also, add the yeast mixture and mix everything well.

Knead the dough for about 10 minutes until it becomes smooth. I added a little extra water throughout; you might need to as well.

Place the dough in a lightly oiled bowl.  Cover the bowl with a kitchen towel or plastic wrap and let the dough rise until it doubled in size; this will take somewhere between 1 to 2 hours. 

In the meantime, prepare the filling.  In a bowl, mix the ricotta cheese together with the egg, sugar, lemon zest, and the raisins.  Place the bowl the refrigerator until you’re ready to use it.

When the dough has doubled in size, roll it out into a large square with a thickness of about 1/4 inch or about 1/2  cm.  With a knife or pastry cutter, cut the dough into smaller squares of about 3” x 3” or 7.5cm x 7.5cm.

Preheat the oven to 350°F / 180°C.

Then roll one square out to about 6” x 6” or 15cm x 15cm.  Put about 2 teaspoons of the cheese filling in the middle. Fold all 4 corner of the square to the middle and pinch them together.  Now fold the new corners to the middle as well and pinch them together.  I have to admit that this part was a bit frustrating but I got better at it after making a few.  Repeat this process with the remaining squares.  Place the pastries on a baking sheet. 

In a small bowl, slightly beat the egg and apply this egg wash with a basting brush over the pastries.  Let the pastries rise for about 10 minutes. 

Bake them for about 30 to 35 minutes or until golden brown.  I had tobake them in two batches.

Some people prefer to eat the pastries warm, others cold; your choice.  Sprinkle with powdered sugar when serving.

Guten Appetit!!!

SourceBaking Glory


2 Responses to “Romanian Sweet Cheese and Raisin Pastries – Poale’n Brâu”

  1. baker
    December 16th, 2011 @ 13:10

    They look great though :) I bet you ate them already :)

  2. BalticMaid
    December 16th, 2011 @ 13:29

    @ Baker: Thank you! Oh yes, they’re all gone already… :-) They are so good! Thank you for the recipe!!! I will definitely make these pastries again :-)

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